1 pound dry split peas
1 1/2 lb meaty ham bone or equivalent cubed ham
1 medium onion
2 medium carrots, diced
1 rutabaga cubed
6-7 cups cold water
1/2 teaspoon pepper
1/2 teaspoon dried marjoram
1. Soak dry split peas for 8-20 hours. Pour off water and rinse well with fresh water.
2. In a Dutch oven or large pot combine the prepared peas with remaining ingredients.
3. Bring to a boil and reduce heat to simmer for 1 hour.
4. Stir occasionally and allow to simmer for at least another 30 minutes before serving. If you use a ham bone you will need to remove the meat from the bone before serving.